Carbon steel pans aren't as much work as cast iron, but still extremely durable. They're lighter, often come pre-seasoned but are easier to season than cast iro

Carbon steel pans aren't as much work as cast iron, but still extremely durable. They're lighter, often come pre-seasoned but are easier to season than cast iron, are naturally non-stick, heats very quickly, and cleans easy. The only downside is that you have to wash them right away, dry them thoroughly. Cooking with a lot of acidic sauces will mean you'll likely have season them again.